Hot and Spicy Tofu

Hot and Spicy Tofu

177
RITALINCINDY 0

"Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether."
Saved
Save
I Made it Rate it Share Print

Ingredients

22 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  2. In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Reviews

177
  1. 276 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, fr...

Most helpful critical review

Well, I just made the recipe to the "T" and I was kinda disappointed that it was not as hot as described. I even added a extra Jalapeño just to up the anti. /then again the area I'm from we can ...

After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, fr...

Very tasty. I added chicken broth instead of water. When I open a can or box of chicken broth and have leftovers I pour it in an ice cube tray then put the frozen cubes in a zip top bag. Then yo...

This was the first time that I tried cooking tofu. I made sure to drain the tofu for and hour and half and i think that really helped the tofu. We added an extra clove of garlic, a touch of hone...

This has become one of my all-time favorite tofu dishes. Very fast prep time and easy for beginner's to make. I love how it comes out consistently good every time I make it despite my alterati...

This is fabulous! I used the 12oz package of tofu, and used olive oil instead of peanut oil. Didn't use nearly as much oil as called for. Used orange bell pepper instead of green, and probably ...

A wonderful and delicious find! We sliced our tofu into 1 x .5 inch rectangles and about 3 milimeters thick. Instead of just browning, we slightly deep fried it so that it was nice and crispy ...

This was wonderful! We loved it and have made it twice so far. I used honey instead of brown sugar, doubled the sauce and added a ton of vegetables (carrot, broccoli, etc.). It is definitely a n...

Well, I just made the recipe to the "T" and I was kinda disappointed that it was not as hot as described. I even added a extra Jalapeño just to up the anti. /then again the area I'm from we can ...

Don't vary off the recipe. I've done this and it never turns out the same. :( First times a charm for me I guess! Freeze the tofu for a 1/2 hour or so and you'll get better texture.